If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.
Recipe information
Yield
4 Servings
Ingredients
3
cups whole milk
3
tablespoons crushed cinnamon sticks (preferably Ceylon)
8
ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
3
tablespoons demerara or granulated sugar
Pinch of kosher salt
½
cup espresso
Lightly sweetened whipped cream and chocolate-covered espresso beans (for serving; optional)
Preparation
Step 1
Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, and salt and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Pour through a fine-mesh sieve into a large measuring cup; discard cinnamon.
Step 2
Add espresso to hot chocolate mixture and stir to combine. Divide among mugs, then top with whipped cream and espresso beans, if desired.
